Steakhouse Chili Pot Recipes

SLOW COOKER STEAK HOUSE CHILI

Steps:

• Add the beef, drained pinto beans, tomato paste, onion, and taco seasoning to the slow cooker. Pour over the beef broth. Stir. (DO NOT ADD THE SALSA YET).
• Cook on low for 8 hours or high for 4 hours.
• Stir in the fresh salsa.
• Cook for 20 minutes longer if desired, just enough to warm it up again. Often my chili is so hot that this doesn't need to be done.
• Serve with fritos on top if desired.

STEAKHOUSE CHILI

Steps:

• In a large pot or Dutch oven, heat the oil over medium high heat; add the bacon and cook until the fat renders, about 2 minutes.
• Add the beef and brown, stirring occasionally, about 8 to 10 minutes.
• Add the onions, cook until softened, about 5 minutes; stir in garlic, a little salt, lots of pepper, tomato sauce, Worcestershire sauce, brown sugar, hot sauce, and beef stock.
• Heat to boiling, then lower heat and cook until thickened, 6 to 7 minutes.
• Divide chili into individual serving bowls, top with a dollop of sour cream, and garnish with parsley.

STEAKHOUSE CHILI POT

Steps:

• Heat oil in a chili pot over med-high to high heat.
• Add the bacon and cook it for a couple of minutes to render its fat.
• Add the beef and cook until brown, 5-6 minutes, stirring occasionally to break up the lumps.
• Add the onions, garlic, chili powder, salt and lots of pepper; cook to soften for 5 minutes.
• In a bowl, stir together the tomato sauce, Worcestershire sauce, brown sugar, and hot sauce.
• Add the sauce to the chili to combine, then add the stock; bring to a boil, decrease heat and cook to thicken for 6-7 minutes.
• Serve shallow bowls of chili with sour cream and parsley on top.

SLOW-COOKER STEAK CHILI (CROCK POT)

Steps:

• Heat oil in a large sauté pan over medium heat; add steak, onion and garlic. Cook over medium heat until steak is browned and onion and garlic are translucent.
• With a slotted spoon, remove steak, onion and garlic to a slow cooker, leaving juices behind in pan. Add one cup water, celery, beans, tomatoes with juice, salsa, tomato sauce and seasonings to slow cooker; stir. Cover and cook on low setting for 8 hours.
• Shortly before serving time, whisk together flour, cornmeal and remaining 1/3 cup water until smooth. Add mixture to simmering chili; stir for 2 minutes, until thickened. Garnish as desired.